LWT - Food Science and Technology 131 (2020) 109822 Available online 3 July 2020 0023-6438/© 2020 Elsevier Ltd. All rights reserved. Studies on the development of vegetable-based powdered beverages – Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties Justyna Bochnak-Nied� zwiecka , Urszula Szymanowska , Michał � Swieca * Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland A R T I C L E INFO Keywords: Digestion in vitro bioaccessibility Functional drinks Powdered beverages Reconstitution temperature Consumer quality ABSTRACT This study evaluates the nutritional value, pro-health components, and antioxidant capacity of new functional powdered beverages based on lyophilized lentil sprouts, carrot, and pumpkin. The effect of functional additives and temperature of rehydration was also evaluated. The highest amounts of phenolics, regardless of the rehy- dration temperature, were determined for the beverages enriched with broccoli sprouts - 14.4 mg GAE/100 mL and 13.1 mg GAE/100 mL for 20 � C and 80 � C, respectively. Most importantly, the phenolics were well bio- accessible in vitro. The antiradical abilities were signifcantly improved by replacement of lentil sprout powder with functional additives. Compared to the initial drink prepared at 20 � C, the highest increase by c. a. 58, 33, and 34% was observed after enrichment with beetroot, beetroot and broccoli sprouts, as well as beetroot, broccoli sprouts, and parsley leaves, respectively. The highest reducing potential was determined for the bev- erages enriched with powdered beetroots - 17 mg TE/100 mL. A clear negative effect of high temperature of rehydration on antiradical properties was observed; however, an opposite trend was found for reducing abilities. The quality of functional beverages can be tailored by both addition of functional ingredients and the temper- ature of rehydration. 1. Introduction A wide range of health benefts of fruits and vegetables are attributed to a great number of compounds with biological function inherent in these foods (Nazir, Arif, Sanaullah, Nazir, & Khalid, 2019). To increase the consumption of fruits and vegetables and the intake of phytochem- icals, the food industry offers a wide range of alternatives characterized by extended shelf life. Among them, powdered drinks or beverages should be mentioned as easy-to-eat and easy-to-prepare products (Müller, Gnoyke, Popken, & B€ ohm, 2010). They are ready-to-drink just after rehydration with either hot or cold water (Ferreira et al., 2013; Nazir et al., 2019). The powdered drink category is undergoing a rapid change driven by product innovations helping overcome challenges in formulating with functional ingredients. By modifying the composition of powders, it is possible to obtain drinks with desired properties such as reduced or increased content of nutrients, increased antioxidant po- tential, etc. The advantages are multiplied by compensation for lack of a healthy diet, prevention against specifc diseases, fatigue and stress re- lief, anti-aging properties, and an energy boost (Nazir et al., 2019). The powdered beverages analyzed in our study are based on lyophilized carrot, pumpkin, and sprouted lentil. These components are known as excellent sources of phenolic antioxidants, carotenoids, and vitamin C as well as proteins and starch characterized by a high nutritional value (Rodríguez-Roque, Rojas-Graü, Elez-Martínez, & Martín-Belloso, 2013; Wootton-Beard, Moran, & Ryan, 2011). Furthermore, their properties can be easily tailored by addition of functional components. Addition- ally, to meet consumer requirements, the basal beverage was supple- mented with functional powders - parsley leaves (green source of apigenin and vitamin C (Seczyk, � Swieca, Gawlik-Dziki, Luty, & Czyz, 2016)), beet root (red source of phenolics and betalains (Nemzer et al., 2011)), or broccoli sprouts (green source of phenolics, vitamin C, and sulforaphanes (Ares, Nozal, & Bernal, 2013)). Estimation of the nutritional value of new foods is usually based on the concentration of nutrients and phytochemicals and/or the level of * Corresponding author. E-mail address: michal.swieca@up.lublin.pl (M. � Swieca). Contents lists available at ScienceDirect LWT journal homepage: www.elsevier.com/locate/lwt https://doi.org/10.1016/j.lwt.2020.109822 Received 17 February 2020; Received in revised form 27 June 2020; Accepted 29 June 2020